Garlic Rosemary Pork Chops (Printable Version)
Tender pork chops with garlic and rosemary, finished in a savory pan sauce. Elegant, flavorful, and easy to prepare.
# What You’ll Need:
→ Pork
01 - 4 bone-in pork chops, approximately 1 inch thick
→ Marinade & Seasoning
02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
→ Pan Sauce
07 - 2 tablespoons unsalted butter
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon fresh lemon juice (optional)
# Step-by-Step Guide:
01 - Pat pork chops thoroughly dry with paper towels to ensure effective browning.
02 - In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper until well blended.
03 - Rub marinade mixture evenly over both sides of each pork chop to coat completely.
04 - Heat a large skillet over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side until golden brown and nearly cooked through.
05 - Reduce skillet heat to medium. Add unsalted butter and allow to melt. Pour in chicken broth and, if desired, lemon juice. Simmer for 2 to 3 minutes, spooning pan sauce over pork chops as the liquid thickens slightly.
06 - Continue cooking until pork chops reach an internal temperature of 145°F. Transfer pork chops to a platter and allow to rest for 3 minutes.
07 - Spoon pan sauce over rested pork chops and serve immediately.
# Additional Tips::
01 -
- Quick to prepare and cook
- Easy gluten-free main dish for entertaining
02 -
- For dairy-free, use olive oil instead of butter
- Pork chops are cooked when they reach an internal temperature of 145°F
03 -
- Let the pork chops rest for a few minutes before serving for juicier results
- Double the pan sauce ingredients if you like extra topping for sides